Friday, April 23, 2010

Corn Bread

In a large bowl, mix together butter, eggs, and milk. In a separate bowl, sift together sugar, cornmeal, flour, baking powder, and salt. Mix dry ingredients into wet ingredients 1cup at a time until well blended. Spoon cornbread mixture into a lightly greased 12” Dutch oven and spread evenly.Cover Dutch oven and bake using 8-10 briquettes bottom and 14-16 briquettes top for 45 minutes or until cornbread turns golden brown.Serve: 10-12

I checked the oven after 30 minutes since I smelled, although the recipe says 45 minutes. It was the good timing to stop baking. The baking time shortened because I covered the oven with aluminum foil, which kept the heat. So, I recommend checking the oven, even if it is not the time yet in order not to make food burn.